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One of the ways USA beef differs from UK beef is the USDA’s grading system. We know that the eating experience and level of intramuscular fat will be consistent no matter where you purchase your steak from due to the USDA grading system. The UK to my knowledge does not have such greeting system, as you can tell at the grocery stores, everything is laid out by the cut and thickness of cut. Each of these steaks, highly differ in seem fat and intramuscular fat, which does affect the flavor and cook
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